Restaurant
management is the profession of managing a
restaurant. Associate, bachelor, and graduate
degree programs are offered in restaurant
management by community colleges, junior
colleges, and some universities in the United
States

Floor management

'Floor
management' includes managing staff who
give services to customers and allocate
the duties of opening and closing
restaurant. The manager is responsible
for making sure his or her staff is
following the service standards and
health and safety regulations. The
manager is the most important person in
the front-of-the-house environment,
since it is up to him or her to motivate
the staff and give them job
satisfaction. The manager also looks
after and guides the personal well-being
of the staff, since it makes the work
force stronger and more profitable.

Kitchen management

'Kitchen
management' includes the managing staff
working in the kitchen, especially the
head chef. The kitchen is the most
important part of the business and the
main reason customers patronize the
restaurant. Managing the kitchen staff
helps to control food quality. As most
commercial kitchens are a closed
environment, the staff may become bored
or tired from the work. Without proper
management, this often results in an
inconsistent food product. Kitchen
management involves most importantly,
cost control and budgeting. Head chefs
must instill and teach money management
to apprentices. This is as important as
teaching the art and skills of cookery.

Administration

'Administration' includes stock
controlling, scheduling rotations,
budgeting the labor costs, balancing
cost and profit according to
seasonality, surveying and hiring staff,
and maintenance of the commercial
kitchen equipment.

Chefs, head cooks, and food preparation
and serving supervisors oversee the daily food
service operation of a restaurant or other food
service establishment.
Chefs and head
cooks are usually responsible for directing
cooks in the kitchen, dealing with food-related
concerns, and providing leadership. They are
also the most skilled cooks in the kitchen and
use their creativity and knowledge of food to
develop and prepare recipes.

Food preparation
and serving supervisors oversee the kitchen
and non-kitchen staff in a restaurant or food
service facility. They may also oversee food
preparation workers in fast food, cafeteria, or
casual dining restaurants, where the menu is
fairly standard from day to day, or in more
formal restaurants, where a chef provides
specific guidelines and exacting standards on
how to prepare each item.

All of these
workers—chefs, head cooks, and food preparation
and serving supervisors—hire, train, and
supervise staff, prepare cost estimates for food
and supplies, set work schedules, order
supplies, and ensure that the food service
establishment runs efficiently and profitably.
Additionally, these workers ensure that
sanitation and safety standards are observed and
comply with local regulations. Fresh food must
be stored and cooked properly, work surfaces and
dishes clean and sanitary, and staff and
customers safe from illness or injury to avoid
being closed by the health department or law
enforcement.

While all chefs
have a role in preparing the food, developing
recipes, determining serving sizes, planning
menus, ordering food supplies, and overseeing
kitchen operations to ensure uniform quality and
presentation of meals, different types of chefs
may have unique roles to perform or specialize
in certain aspects of the job.
Executive chefs,
head cooks, and chefs de cuisine, are
primarily responsible for coordinating the work
of the cooks and directing the preparation of
meals. Executive chefs are in charge of all food
service operations and also may supervise
several kitchens of a hotel, restaurant or
corporate dining operation. A
sous chef,
or sub chef, is the second-in-command and runs
the kitchen in the absence of the chef. Many
chefs earn fame both for themselves and for
their kitchens because of the quality and
distinctive nature of the food they serve.

While the work of
chefs and head cooks is concentrated in the
kitchen or in providing overall guidance, food
preparation and serving supervisors oversee
specific areas of operation in food service
establishments or the kitchen and counter areas
of quick service restaurants. In fast food and
casual dining restaurants, they may share many
of the same functions with food service
managers. They are responsible for dealing with
customer complaints, balancing the books at the
end of the day, scheduling workers, and ordering
supplies. They also supervise and train kitchen
and food preparation staff and ensure that these
workers know how to gather food supplies,
operate equipment, and assemble orders.